KR101588007B1 - Attractive pill for glycosuria and making method of it - Google Patents

Abstract

The present invention relates to a pill for health functional food using parthenocissus tricuspidata, and a method to manufacture the same. According to the present invention, the method to manufacture the pill for health functional food using parthenocissus tricuspidata comprises: a material preparing step of preparing by grinding after drying a plurality of raw materials including parthenocissus tricuspidata, licorice, and malt; a mixing step of adding to a container containing parthenocissus tricuspidata powder by preparing a mixed liquid by mixing dried licorice powder and dried malt powder with water after dried parthenocissus tricuspidata powder is inserted into the container; a primary fermenting step of manufacturing a primary fermentation product by fermenting the parthenocissus tricuspidata powder to which the mixed liquid is added at a temperature of 17-23°C for 25-35 days; a secondary fermenting step of manufacturing a secondary fermentation product by fermenting the primary fermentation product at a temperature of 30-35°C for 15-25 days after the primary fermentation product is removed from the container, and then stirred; a drying step of drying the secondary fermentation product at a temperature of 15-25°C for 15-25 days; and a pill manufacturing step of manufacturing in the form of the pill after the dried secondary fermentation product is ground. The present invention has the effects of being manufactured in the form of a pill as parthenocissus tricuspidata (Boston ivy) known for being effective in treating and preventing diabetes is a main ingredient; being easily broken when chewing and eating without water; having a less objectionable taste when chewing; adding licorice powder together; adding Euonymus alatus Sieb, a fig, a root of trichosanthes, an aralia, an outpost of Acanthopanax, and a root of Korean angelica; and thus allowing a user to have a less objectionable taste when chewing the manufactured pill.

Description

Technical Field [0001] The present invention relates to a method for producing a health functional food using a stone wall,

The present invention relates to a ring for health functional food and a method for producing the same, and more particularly, it relates to a health functional food ring and a method for producing the same, And a method for manufacturing the same. 2. Description of the Related Art

It is commonly called the Parthenocissus tricuspidata. It is a deciduous broad-leaved plant belonging to the grapevine, which is also called ivy vine, ivy vine, or now, Sungchun.

The stone wall grows up to 10m or more in length and branches are split a lot.

The tendril of the stone wall is opposite to the leaf and is divided into a rounded adsorption muscle at the end, and the adsorption muscle does not fall well when attached.

The leaves of the stone wall are wide ovate, with red leaves in autumn, and petiole is longer than leaves.

The flower of the stone wall is bloomed in yellowish green color from June to July, and the fruit is covered with white powder, and it is ripe black from August to October.

The stone wall grows in Korea, China, Japan or Taiwan. In Korea, it grows in all parts of the country and grows on stone walls, rocks or tree trunks.

The roots and stems of stone wall roots are used as a medicine for now, and they are used for the analgesic effect of loosening the gut and relieving pain of the joints and muscles.

In Korean Patent Laid-Open No. 10-2013-0082249, a composition for prevention or improvement of metabolic diseases containing ivy extract, the active ingredient is extracted from a water-containing liquid such as water or alcohol, Or for prevention purposes.

In addition to the method of extracting and using the active ingredient by the chemical method like this, the method of dipping the liquor and the method of dipping the honey into the liquor can be used. However, this method is inconvenient to carry easily.

As an example of diabetic-related functional foods for solving the inconvenience of such eating, "Dietary and Diabetic Functional Health Supplementary Food Ring and Method for Manufacturing" (Korean Patent Registration No. 10-1373089, Patent Document 2) is disclosed .

Patent document 2 discloses that materials such as pork potatoes, which are known to be effective for diabetes, are pulverized and kneaded, and then injected into a ventilator to form a ring, so that it can be conveniently carried and carried while being carried.

However, since the ring made by kneading with water and injecting it into the ventilator is not suitable for chewing due to its hard surface, it is swallowed in the mouth and then consumed in the form of drinking water. In this case, And it may be discharged to the outside of the body.

This condition can be easily confirmed by naked eye after a meal with a solid ring product.

In addition, in order to eat without water, it is necessary to chew it in the mouth.

Therefore, in providing a diabetic functional dietary supplement in the form of a ring, it is necessary to develop a dietary supplement for health functional foods, which is consumed without water to increase the absorption rate and chew and eat less.

KR 10-2013-0082249 (2013.07.19) KR 10-1373089 (2014.03.05)

The ring for health functional food using the stone wall of the present invention and the manufacturing method thereof are intended to solve the problems caused by the conventional art as described above, and it is an object of the present invention to provide a method for manufacturing a health functional food using a stone wall (ivy gypsum), which is known to be effective for the treatment and prevention of diabetes, , Which is prepared in the form of a lozenge. It is intended to make it break well when chewed without water, and to reduce the taste of the taste when chewed.

For this purpose, malt powder was mixed with water and added to a dried stone wall powder to induce the formation of a stamina by primary fermentation to produce a ring. The ring made by the stamina formation breaks well when chewed by a tooth, So that it can be increased.

In addition to the addition of the licorice powder, it is intended that the chewers do not have a sense of resistance to the taste when chewing a ring made by adding ear-worms, figs, silkworms, apricots,

In order to solve the above problems, the present invention provides a method for manufacturing a poultry product for a health functional food, comprising the steps of: preparing a stone wall, an ear-wart, a fig, a flower bed, 100 parts by weight of dried and ground stone wall powder, 42 to 47 parts by weight of dried ear shell powder, 14 to 17 parts by weight of dried fig powder, 14 to 17 parts by weight of dried sunflower powder per 100 parts by weight of the stone wall powder, 10 to 12 parts by weight of dried egg yolk powder, 6 to 8 parts by weight of dried egg yolk powder, 10 to 12 parts by weight of malt powder, 4 to 6 parts by weight of dried licorice, Preparing a material preparation step; The mixture was prepared by mixing dry stone wall powder, dried ear powder, dried fig powder, dried powder of celadon powder, dried kelp powder, dried gruel powder, dried gruel root powder in the prepared material Mixing the dried malt powder and the dried licorice powder with water to prepare a mixed solution, and adding the mixed solution to the container in which the mixture is stored; A first fermentation step of fermenting the mixture to which the mixture is added at a temperature of 17 to 23 ° C for 25 to 35 days to produce a first fermentation product; A secondary fermentation step in which the primary fermentation product is taken out of the container, stirred, and then fermented at a temperature of 30 to 35 DEG C for 15 to 25 days to produce a secondary fermentation product; Drying the secondary fermentation product at a temperature of 15 to 25 DEG C for 15 to 25 days; And a ring-making step of pulverizing the dried secondary fermentation product to produce a ring-shaped product.

Or a plurality of raw materials including a stone wall, licorice, and malt are dried and pulverized to prepare a material; Mixing dried rhododendron powder into a container, mixing the dried licorice powder and dried malt powder with water to prepare a mixed solution, and adding the mixture to a container containing the rock wall powder; A primary fermentation step of fermenting the stone wall powder to which the mixed solution is added at a temperature of 17 to 23 ° C for 25 to 35 days to produce a primary fermentation product; A secondary fermentation step in which the primary fermentation product is taken out of the container, stirred, and then fermented at a temperature of 30 to 35 DEG C for 15 to 25 days to produce a secondary fermentation product; Drying the secondary fermentation product at a temperature of 15 to 25 DEG C for 15 to 25 days; And a ring-making step of pulverizing the dried secondary fermentation product to produce a ring-shaped product.

Further, the ring for health functional food using the stone wall of the present invention is characterized by being manufactured by the above-mentioned production method.

According to the present invention, it is possible to produce a ring form by using a stone wall (ivy gob) which is known to be effective for the treatment and prevention of diabetes, and to make it bite well when chewed without water, .

Specifically, the malt powder is mixed with water and added to the dried stone wall powder to induce the formation of the stamina by primary fermentation to produce a ring, so that the ring produced by the stamina formation breaks well when chewed by the teeth, Can be increased.

In addition, in addition to the addition of licorice powder, when the chewing gum prepared by adding the ear-worm, fig, silkworm, chrysanthemum root, oviposition, and angelica root is chewed, the recipient does not have a sense of resistance to the taste.

Hereinafter, a ring for a health functional food using a stone wall of the present invention and a method for producing the same will be described in detail.

The method for manufacturing a ring for health functional food using the stone wall of the present invention comprises a material preparation step, a mixing step, a primary fermentation step, a secondary fermentation step, a drying step and a ring manufacturing step.

1. Material preparation steps

A large number of raw materials including stone wall, licorice and malt are dried and then ground.

Parthenocissus tricuspidata, which is called ivy vine chrysanthemum, is known to be used for diabetes medicinally according to the literature. It is said that a stem diameter of 20 mm or more has been grown for at least 20 years. If this is the case, It is known to be effective.

However, since the legs are often destroyed by heat due to the use of heat, it is difficult to obtain a useful effect by a general public eating method.

It is said that this stone wall is slightly cold and tasted in Dong-bo-gyong.

Therefore, in general, if you do not add heat to the stone wall, you will taste it, and you will lose the smell because of the smell.

In the present invention, the stone wall is dried and pulverized and then fermented using malt to minimize the odor and bitter taste.

In addition to the stone wall, it is also possible to minimize the bitter taste by minimizing the odor by mixing the earworms, figs, chrysanthemums, mung bean, ogipi outposts, angelica root, licorice, etc. at an optimal mixing ratio and fermenting them.

Specifically, the euonymus alatus, (thum) Sieb, also known as the arrowhead, is known to play a role in lowering blood sugar and promoting insulin secretion.

By the way, it is difficult to eat without heat heat because it is known that it is cold and tastes in the taste of Donguibo.

Ficus carica, a scientific name, is known to have excellent blood pressure and ability to improve constipation in diabetics.

It is known that it contains a large amount of dietary fiber, so it digests and absorbs quickly and produces a sweet taste.

Especially, the blue color of figs is very high, about 23 brix, and in this invention, it is preferable to use banana to reduce the bitter taste of other ingredients.

Scientific name Trichosantes Kirilowii Maximowiczvar, a chrysanthemum, is known to be effective for antibacterial, antipyretic, detoxification, urination, inflammation, jaundice, swelling, diabetic improvement and so on.

In addition, Dong Eui-Bo is known to be effective for diabetes and is said to play a role in the heat of the body.

These silkworms are known to have no odor, taste, spicy and sour taste.

Aralla elata has been used as a remedy for diabetic patients since ancient times as an excellent plant for diabetes and hypertension.

The gruel has a temperament that is not shifted to any place, and the taste has a slightly low taste.

Due to this nature, sheep is used not only as medicinal herbs but also as herbs.

Ocanthopanax is known to lower blood cholesterol and lower blood sugar.

Ogapi is known to play a role in encouraging the taste because it is spicy and warm in its taste.

It is said that Chrysanthemum orientalis is a warm and sweet taste.

Chrysanthemums are known to contain a large amount of vitamins and folic acid, so that they have a blood, a landscape and a sedative.

Licorice roots are well known, and they harmonize various herbs. They neutralize the toxicity and make the bitter taste better, and it helps the fragrance.

Malt, also known as malt, is known to inhibit the production of sugar in diabetic patients and to contribute to the improvement of the current stress of diabetes and the reduction of insulin in diabetic patients.

In the present invention, such malt is mixed with water, and then mixed with various materials and poured thereon to allow air to pass therethrough, thereby facilitating the formation of stamina.

As a result of inducing the formation of the fungus, the fermentation and the drying process are finished, so that the fermentation property is easily broken.

In the preferred embodiment of the present invention, the above-mentioned various materials are dried and pulverized, and then dried to obtain 100 parts by weight of dried stone wall powder, 42 to 47 parts by weight of dried ear powder, 14 to 17 14 to 17 parts by weight of dried powder of silkworm powder, 12 to 15 parts by weight of dried powder of silkworm powder, 10 to 12 parts by weight of an offal powder, 6 to 8 parts by weight of dried gibberellike root powder, 12 parts by weight of malt powder and 4 to 6 parts by weight of dried licorice were prepared.

In total, about 45% by weight of the stone wall, about 20% by weight of ear cane, about 7% by weight of Figs and 7% by weight for each of the weeds, about 6% by weight for the weevil, about 5% About 2% by weight.

These ingredients are known to be effective for diabetes as a whole except for licorice. In the case of stone wall, ear-bellows, the taste is good and the taste of oggy and chrysanthemum is also tasteful. Fig, It is believed that this bitter taste is neutralized, and especially the figs are good for digestion and absorption.

In addition, malt is effective for preventing diabetes itself, and it is fermented under aerobic condition with other materials and water to actively form a moxa. In this way, when the moxa is formed, the materials are easily broken, It breaks easily and makes it easy to absorb in the body without water.

2. Mixing step

After the dried stone wall powder is put into a container, the dried licorice powder and the dried malt powder are mixed with water to prepare a mixed solution, and the mixture is added to a vessel such as a jar containing a stone wall powder.

More preferably, the dry stone wall powder, the dried ear powder, the dried fig powder, the dried flower powder, the dry powder, the dry outpowder powder, and the dried angelica root powder in the prepared material are mixed The mixture is prepared and put into a container, and the dried malt powder and the dried licorice powder are mixed with water to prepare a mixed solution, which is then added to the container in which the mixture is stored.

At this time, the amount of water is preferably added so that the water content of the mixture is about 60%, and the water to be added is preferably added at about 40 ± 5 ° C.

3. Primary fermentation phase

The stone wall powder or mixture to which the mixed solution is added is fermented at a temperature of 17 to 23 ° C for 25 to 35 days to prepare a primary fermentation product.

Specifically, the mouth of the pot is wrapped with a mesh cloth in multiple layers to prevent the foreign matter from entering, and the mixture is fermented at a temperature of about 20 ° C for 30 days.

4. Second fermentation step

The primary fermentation product is taken out of the container, stirred, and fermented at a temperature of 30 to 35 ° C for 15 to 25 days to prepare a secondary fermentation product.

Specifically, after the primary fermentation product is taken out of the container, it is transferred into a breathable polypropylene jar fermenter to stir the fermented product, and then fermented at the above temperature for about 20 days to uniformly form stamina as a whole.

When the fungus begins to develop sufficiently, the fungus begins to change from white to a slightly dark color.

5. Drying stage

The secondary fermentation product is dried at a temperature of 15 to 25 DEG C for 15 to 25 days.

6. Pipe manufacturing step

The dried secondary fermentation product is pulverized and then formed into a ring form.

Specifically, a well-dried secondary fermentation product is finely milled in a mill.

The milled powder may be used as it is, or it may be used as a ring by being manufactured by ventilation or by hand to form a ring.

The ring thus produced is gripped by hand and pressed with a slight force.

Hereinafter, preferred embodiments of the present invention will be described in detail.

<Example 1> Preparation of pellets for health functional foods using stone wall 1

Dried, and then crushed, and then dried and pulverized, respectively. The contents of the crushed stone, the stone wall, the ear canvas, the figs (banana), the silkworm,

The pulverized materials were prepared by weighing 450g of stone wall, 200g of ear pan, 70g of fig, 70g of silkworm, 60g of oyster shell, 50g of osilyopsis root, 30g of ginseng root, 50g of malt and 20g of licorice.

Among them, the rock wall, earworms, figs, silkworms, silkworm eggs, Ogphi outpost, and Angelicae root were mixed first to prepare a mixture and then put into a jar.

In addition, malt and licorice were mixed with 600 g of water to prepare a mixed solution, and then the mixed solution was added to the pot stored with the mixture.

Then, the jar was covered with a mesh of 3 layers of mesh, wrapped in a rubber band, and then fermented for 30 days at 20 ° C in a shaded area to prepare a first fermented product.

As a result, it was confirmed that the inside of the jar was white.

Then, after preparing the PP garbage, the contents contained in the jar were taken out and mixed into the garbage.

PP garbage is a saddle with air inside and outside.

The secondary fermentation was performed at a temperature of 33 ° C for 20 days in a shade field to prepare a secondary fermentation product.

After the fermentation, the secondary fermentation product was taken out from the saddle, and as a result, it was confirmed that white foxtail was uniformly formed on the whole.

The extracted secondary fermented product was evenly spread and shade-dried at 25 ° C for 20 days.

The dried contents were milled in a mill, and then hand-rolled to prepare a ring for health functional foods using the stone wall of Example 1, which was in the form of a ring.

<Example 2> Preparation of pellets for health functional food using stone wall 2

The procedure of Example 1 was followed except that 300 g of water instead of 600 g of water was used to prepare the ring of Example 2 except for ear-worms, figs, flower buds, silkworms,

&Lt; Experimental Example 1 >

450 g of stone wall, 50 g of malt and 20 g of licorice were weighed and mixed with 300 g of water, kneaded and put into a ventilator to prepare a ring of Comparative Example 1 in the form of a ring.

Weighing 450g of stone wall, 200g of ear pan, 70g of fig, 70g of silkworm, 60g of oyster shell, 50g of osilyopsis root, 30g of pure angelica root, 50g of malt and 20g of licorice were weighed and mixed with 600g of water, &Lt; tb &gt; &lt; / TABLE &gt;

Then, the sensory evaluation of the rings prepared in Comparative Examples 1 and 2 and Examples 1 and 2 was conducted and compared.

The sensory evaluation was evaluated by the 9 point rating method in terms of taste, flavor and chewiness.

At this time, the meal was chewed without water.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory evaluation of taste, incense, postprandial abdominal sensation division flavor incense Easy to chew Example 1 7.3 7.2 7.4 Example 2 5.2 5.2 7.2 Comparative Example 1 1.3 3.2 4.5 Comparative Example 2 1.4 3.0 4.0

* Sensory test value (9: very good, 5: moderate 0: very bad)

From the results of Table 1, it can be seen that the rings of Examples 1 and 2 were judged to be normal in terms of taste and flavor, and had no resistance to eating.

Among the examples, it can be seen that the flavor and fragrance portion of Example 1 is better than that of Example 2 using only the stone wall.

It can be seen that Examples 1 and 2 are relatively easy to chew when examining the degree of easiness in eating.

On the other hand, even though the same materials were used, in Comparative Examples 1 and 2, the taste and flavor were bad.

In particular, it can be seen that the difference between the examples and the comparative example is very large in terms of taste.

&Lt; Experimental Example 2 >

Blood glucose levels were measured using the rings of Examples 1 and 2.

The test was performed in the last 3 months by measuring the fasting blood glucose level from the health checkup institution. Twenty adults with a measurement value of 126 or more were selected and divided into two groups of 10 persons, and each group received 30 rats in the morning and evening.

In addition, blood glucose levels were measured by an autoglycemia meter on an empty stomach, and blood glucose values were measured by an autoglycemia meter on an empty stomach after 30 days.

Table 2 shows the initial blood glucose values of each experimental group and the blood glucose values at 30 days after ingestion.

division Initial blood glucose mean (mg / dL) Mean blood glucose level after 30 days (mg / dL) Remarks Example 1 134 124 10 decline Example 2 136 125 Down 11

As shown in Table 2, in the case of Examples 1 and 2, it was found that the blood glucose level was lowered during long-term administration.

From the results of Tables 1 to 2, it can be seen that Examples 1 and 2 exhibit excellent taste, flavor, and chewiness suitable for eating, and that blood glucose is lowered.

On the other hand, in the case of Comparative Examples 1 and 2, it was found that the taste and flavor were poor and did not chew well.

From these results, it can be seen that the ring for health functional food using the stone wall of the present invention is suitable for diabetic patients having a taste and aroma that is unfit for eating and lowering the blood sugar value.

Claims (3)

A method for producing a health functional food ring,
100 weight parts of the dried stone wall powder after drying each stone after preparing the stone wall, ear wall, figs, silkworm, silkworm, Ogphi outpost, angelica root, malt, licorice, 14 to 17 parts by weight of dried fig powder, 14 to 17 parts by weight of dried powder of celadon powder, 12 to 15 parts by weight of dried celelia powder, 10 to 12 parts by weight of celelia powder, 6 to 8 parts by weight of dried ear powder, 14 to 17 parts by weight of dried fig powder, Preparing a dried rhododendron root powder, 10 to 12 parts by weight of malt powder, and 4 to 6 parts by weight of dried licorice;
The mixture was prepared by mixing dry stone wall powder, dried ear powder, dried fig powder, dried powder of celadon powder, dried kelp powder, dried gruel powder, dried gruel root powder in the prepared material Mixing the dried malt powder and the dried licorice powder with water to prepare a mixed solution, and adding the mixed solution to the container in which the mixture is stored;
A first fermentation step of fermenting the mixture to which the mixture is added at a temperature of 17 to 23 ° C for 25 to 35 days to produce a first fermentation product;
A secondary fermentation step in which the primary fermentation product is taken out of the container, stirred, and then fermented at a temperature of 30 to 35 DEG C for 15 to 25 days to produce a secondary fermentation product;
Drying the secondary fermentation product at a temperature of 15 to 25 DEG C for 15 to 25 days;
And a pouring step of pulverizing the dried secondary fermented product to prepare a pouring step,
A method for manufacturing pills for health functional food using stone wall.
delete In a ring for health functional foods,
5. A process for producing a polyurethane foam according to claim 1,
A Study on the Use of Health Functional Foods Using Stone Wall.